• Bring a large pot of well-salted water to a boil over high heat.

  Add gnocchi to water. Wait until the all of the gnocchi float to the surface of the water, and then cook them for 1 minute.
• Heat 3 Tbs. of cannabutter in a nonstick skillet over medium-high heat.

  When the butter is completely melted, use a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first.

  Sprinkle with salt and cook, shaking the pan occasionally to turn the gnocchi, until they’re lightly browned, about 2 minutes.
• Set aside.

Making Your Sauce

• Use the same skillet and wipe it out if needed.

  Put it on medium-high heat and add the cannabutter.

  When the butter has almost completely melted, stir in the sage leaves. Cook, stirring occasionally, until the butter turns a light brown color and the sage leaves darken and crisp up slightly, for about 2 to 3 minutes. Remove from the heat.
• Add gnocchi and the lemon zest into the the pan to coat well. Season to taste with salt and pepper. Serve immediately.